The use of total quality management practices for halalan toyyiban of halal food products: exploratory factor analysis / Rizuwan Abu Karim …[et al.]

• المؤلفون الرئيسيون: Abu Karim, Rizuwan, Mahmud, Nurazree, Abu Hasan, Helmy Fadlisham
• التنسيق: مقال
• اللغة: English
• منشور في: Accounting Research Institute (ARI), Universiti Teknologi MARA (UiTM) 2020
• الموضوعات: Management. Industrial Management; Risk management. Risk in industry. Operational risk
• الوصول للمادة أونلاين: https://ir.uitm.edu.my/id/eprint/41399/1/41399.pdf; http://dx.doi.org/10.24191/apmaj.v15i1; https://ir.uitm.edu.my/id/eprint/41399/; https://apmaj.uitm.edu.my; http://dx.doi.org/10.24191/apmaj.v15i1

Much has been written on the influence of total quality management (TQM) towards ensuring quality of food products. To date, however, there seems to be lack of research examining the influence of TQM practices towards halalan toyyiban of halal food products. Based on the Malcom Baldrige National Qua...